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Factors Affecting Microflora in Processed Fruits

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Commercial Fruit Processing

Abstract

Fruit processors are more concerned with microbial spoilage during the harvesting, transportation, and storage of fruits than during the growing of these products.

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Authors
  1. E. J. Hsu
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  2. L. R. Beuchat
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Editors and Affiliations

  1. Department of Food Science, University of Georgia, Experiment, Georgia, USA

    Jasper Guy Woodroof

  2. Department of Food Science and Technology, University of California, Davis, California, USA

    Bor Shiun Luh

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Hsu, E.J., Beuchat, L.R. (1986). Factors Affecting Microflora in Processed Fruits. In: Woodroof, J.G., Luh, B.S. (eds) Commercial Fruit Processing. Springer, Dordrecht. https://doi.org/10.1007/978-94-011-7385-8_5

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  • DOI: https://doi.org/10.1007/978-94-011-7385-8_5

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